When the air starts to cool or you just want something comforting, there’s nothing quite like a bowl of hearty Beef an ...

3️⃣ Simmer the Soup – Return beef to the pot. Stir in beef broth, diced tomatoes, barley, Worcestershire sauce, thyme, oregano, salt, pepper, and bay leaf. Bring to a boil.

1 small onion, finely chopped 1 tablespoon tomato paste 2 garlic cloves, minced 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme 2 cups beef broth or chicken broth 1 cup water 1/8 ...

Even though this is a beef-based soup, my recipe calls for two quarts of chicken stock and just one quart of beef stock. Chicken stock (last week's featured recipe), especially homemade, has ...

In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker.

Add all fresh vegetables except mushrooms, stir, and return to boil. Cook for t10 minutes. Add the corn, stir and return to boil. Add the olive oil and stir until blended in.

Caption: Beef and Barley Soup - Part 2. INGREDIENTS1 1/2 pounds chucks roast cut into 1/2 inch cubes8-10 cups beef stock1 bay leaf1 small onion, chopped3 celery stocks, chopped1 can diced tomatoes ...

Place beef bones, carrots, leek, onion and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes or until deep brown. Fill a large (at least 6-quart) stockpot with 12 cups of water.

Dinner was simple, but perfect. Beef and Barley Soup • 2 pounds stew meat or chuck roast, trimmed and cut into 3/4-inch pieces • 2 tablespoons extra virgin olive oil • 1 large yellow onion diced ...